I came up with this recipe to convince a sworn quinoa skeptic friend that there is much more to quinoa than meets the eye. I promised to make quinoa taste like chocolate and here it is. These muffins are light in texture yet make a satisfying morning snack due to the fairly high quinoa content, which is full of protein. Low in sugar and fat they a guilt-free indulgence. They are fabulous eaten warm. Enjoy!
3/4 cup cooked quinoa (lightly packed)
2 tablespoons butter (at room temperature)
1/2 cup flour
1 cup ground almonds
2 teaspoons baking powder
2 heaped tablespoons cocoa powder
3 heaped tablespoons sugar
1/2 cup milk
1/2 cup dark chocolate chips (about 100 g)
- Preheat the oven to 400F / 200C / gas mark 6. Place 12 muffin cups inside a muffin tin.
- Beat the eggs, sugar and butter together with an electric mixer to achieve a creamy consistency (about 5 minutes). Add the milk and stir the mixture using a fork. Then fold in the quinoa.
- In a separate large bowl combine the remaining ingredients. Stir well. Add these into the egg mixture all at once stirring just until there are no dry ingredients visible. The mixture will be lumpy.
- Spoon the mixture into the muffin cups and bake for 20-25 minutes. Yields 12 muffins.
I’ve entered this recipe into the following: Recipe of the Week by A Mummy Too at: http://www.amummytoo.co.uk/2016/02/recipeoftheweek-27-feb-4-mar/